INGREDIENTS
- For a 24 cm cake.
- COOKED CITRUS MARQUISE:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 models.
- – Egg whites 5 models.
- – Sugar 100 g.
- -Zest of 1 orange.
- RICE PUDDING MOUSSE:
- – Arroz Arborio (para risotto) 225 g.
- – Sugar 60 g.
- – Orange peel 1 unit.
- – Lemon peel 1 unit.
- – Grapefruit peel 1 unit.
- – Cinnamon 1 department.
- – Milk 900 cc.
- – Italian Merengue 100 g.
- – Milk cream 150 g.
- – Unflavored gelatin 12 g.
- Termination:
- – Brown sugar for bruleation.
- – Strawberries.
Spectacular RICE PUDDING MOUSSE CAKE!!
PROCEDURE:
COOKED CITRUS MARQUISE:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions. Taste with zest
5. Place in a average oven (180°C) for 25 minutes.
RICE PUDDING MOUSSE:
1. Deliver the milk and water to a boil. Then pour the peels and tied cinnamon right into a bouquet. Let it infuse.
2. Then pour within the sugar, then the rice and cook dinner over very low warmth for roughly 20 minutes, stirring continually, till the rice may be very tender.
3. Let this preparation cool within the room.
4. Hydrate and dissolve the gelatin and shortly combine it with the Italian meringue.
5. Lastly, add the cream, which ought to be nearly agency and really chilly.
6. Pour right into a waist with acetate over the marquise and freeze.
Sprinkle the cake with sugar, unmold, and brown with a blowtorch. Enhance with strawberries.
Word: for 100 grams of Italian meringue, make it with 2 egg whites, 120 grams of sugar and 50 cc of water.
